Andy Montoya
Dairy-free and soy-free cheese is a type of vegan cheese that is made from plant-based proteins, fats, and milks. It is a category of non-dairy, plant-based cheese analogues that do not include any animal products. While dairy-free cheese initially gained popularity due to dietary changes, such as lactose intolerance, it has now become a part of a plant-based revolution. Dairy-free and soy-free cheese can be made from various ingredients, including coconut oil, starches, vegetable derivatives, and seeds such as sesame, sunflower, nuts, and soybeans. The manufacturing process of fermentation is often used to replicate the texture and flavor of dairy cheese, and the final product can range from soft fresh cheeses to aged and cultured hard grateable cheeses.
Dairy-Free and Soy-Free Cheese Characteristics
| Characteristics | Values |
|---|---|
| Ingredients | Nuts, seeds, coconut oil, starches, tapioca, rice, potatoes, vegetable oils, vegetable derivatives, gums, protein solids, fats, and spices. |
| Nutritional Profile | Lower cholesterol and saturated fat content compared to dairy cheese. |
| Texture | May not brown or melt like traditional cheese. |
| Taste | Does not taste exactly like cheese but has its own unique flavour. |
| Availability | Sold in supermarkets around the world, natural food stores, and specialty shops. |
| Brands | Vevan, Veggie Karma, One Love Planet, Cheeze & Thank You, and TyK Affinage. |
| Recipes | Tofu, cashews, tahini, soy sauce, nutritional yeast, and seasonings. |
Explore related products
What You'll Learn
- Ingredients: tofu, nuts, seeds, coconut oil, starch, yeast, vegetable oils, gums, protein solids, etc
- Nutritional value: no cholesterol, less saturated fat, calcium, protein, vitamins
- Texture and flavour: creamy, cheesy, umami, meltable, sliceable, spreadable, soft, shreddable, etc
- History: homemade, commercially available since the 1970s, banned in Turkey since 2022
- Availability: sold in supermarkets, natural food stores, online, in the US, Canada, EU, etc
Ingredients: tofu, nuts, seeds, coconut oil, starch, yeast, vegetable oils, gums, protein solids, etc
Dairy-free and soy-free cheese is made from a variety of ingredients, including tofu, nuts, seeds, coconut oil, starch, yeast, vegetable oils, gums, protein solids, and more. These ingredients are combined to create a product that mimics the taste, texture, and meltability of traditional dairy cheese.
Tofu, a soybean product, is a common base for dairy-free cheese and has been used in various recipes since the late 16th century. It can be combined with other ingredients like cashews, tahini, soy sauce, nutritional yeast, and seasonings to create a creamy texture and cheesy flavor. Some recipes also include soy milk, miso, or other types of tofu to achieve the desired consistency and taste.
Nuts, such as almonds, cashews, pine nuts, peanuts, and other types of tree nuts, are another key ingredient in dairy-free and soy-free cheese. These nuts provide a solid base for the cheese and contribute to its creamy texture and nutritional profile. Additionally, seeds like sesame and sunflower seeds can be used as a base or to enhance the flavor and nutritional value of the cheese.
Coconut oil is often a primary ingredient in dairy-free and soy-free cheese, providing a rich, creamy mouthfeel. Starch is also commonly added to these cheeses, acting as a thickening agent and helping to achieve the desired texture. Yeast, particularly nutritional yeast, is included to impart a cheesy flavor, while vegetable oils contribute to the overall mouthfeel and texture.
Furthermore, gums, protein solids, and other additives are used to enhance the meltability and texture of the cheese. These ingredients are carefully combined and processed to replicate the sensory experience of traditional dairy cheese while excluding all animal products.
It is worth noting that the ingredients used in dairy-free and soy-free cheese can vary widely, and companies may change their recipes. Therefore, it is always important to check the packaging and the brand's website for the most up-to-date information on ingredients and allergen statements.
The Story of Castello Tickler Cheese: Its Origins and Makers
You may want to see also
Nutritional value: no cholesterol, less saturated fat, calcium, protein, vitamins
Dairy-free and soy-free cheese alternatives are often made from plant-based sources such as nuts, oils, grains, and other plant products. Common bases for these cheese alternatives include coconut oil, cashews, coconut, oats, almonds, palm fruit oil, and various blends.
These dairy-free and soy-free cheese alternatives offer a range of nutritional benefits:
No Cholesterol
Some dairy-free and soy-free cheese alternatives can be a good option for those looking to avoid cholesterol. While traditional cheese is often high in cholesterol, alternatives like ricotta, made from whey protein, have been shown to significantly decrease cholesterol levels, including harmful LDL cholesterol.
Less Saturated Fat
Dairy-free and soy-free cheese alternatives may contain less saturated fat compared to traditional cheese options. Almost 60% of plant-based cheese alternatives have high levels of saturated fat, but there are also lower-fat options available. Cheeses like mozzarella, feta, cottage cheese, and reduced-fat cheeses provide less saturated fat.
Calcium
Calcium is an essential mineral for building and maintaining strong bones and teeth. Traditional cheese is a good source of calcium, and some dairy-free and soy-free alternatives are fortified with calcium to provide this important nutrient. However, the amount of calcium that can be absorbed from these alternatives may vary.
Protein
Protein is a vital nutrient for muscle and bone health. Traditional cheese is a well-known source of protein, and while most plant-based cheese alternatives contain minimal protein, there are exceptions. For example, only 3% of the 245 cheese alternatives analyzed in a study had 5 grams or more of protein.
Vitamins
Dairy-free and soy-free cheese alternatives can also provide various vitamins. Some alternatives are fortified with vitamin B12 and vitamin D, ensuring consumers can still obtain these essential nutrients through their diet. Additionally, vitamin D helps maintain proper levels of calcium, further supporting bone health.
Cheese Varieties: Pepsin Rennet's Role and Rich Taste
You may want to see also
Texture and flavour: creamy, cheesy, umami, meltable, sliceable, spreadable, soft, shreddable, etc
Dairy-free and soy-free cheese alternatives have been created to cater to various dietary requirements and preferences. While these alternatives may not taste exactly like cheese, they have their own unique deliciousness and texture.
The texture and flavour of these cheese alternatives can vary, offering a range of sensory experiences. Some alternatives focus on providing a creamy, meltable texture, perfect for grilled cheese sandwiches, pizzas, or for sprinkling on top of pasta dishes. The melting properties of dairy-free cheese can be enhanced by increasing the heat, with some sources recommending an oven temperature of 425°F for the creamiest results. Microwaving the cheese before moving it to the oven or stove is another trick to jump-start the melting process.
Other alternatives emphasize shreddable, sliceable, or spreadable qualities, allowing for versatility in consumption and culinary applications. Some cheese alternatives may have a softer, milder flavour and texture, resembling mozzarella, while others offer a sharper, bolder taste akin to cheddar.
The ingredients used to create these textures and flavours vary. Some common components include coconut oil, starches, vegetable oils, and yeast. Other ingredients like sesame, sunflower seeds, nuts (cashews, pine nuts, peanuts, almonds) and soybeans are also used. Specific recipes may incorporate tofu, soy milk, spices such as anise and cinnamon, and other seasonings to enhance the umami flavour.
The manufacturing process of fermentation is often employed to replicate the texture and flavour of dairy cheese, but with different culturing agents and methods due to the unique properties of plant-based milk. Proper hygiene and fermentation techniques are crucial to ensure food safety and prevent the growth of pathogens.
The variety of textures and flavours in dairy-free and soy-free cheese alternatives showcases the innovation and dedication of producers to meet the diverse needs and preferences of consumers. While these alternatives may not perfectly replicate traditional cheese, they offer their own unique sensory experiences and culinary possibilities.
The Origin Story of Cheese Fries: A Comfort Food Classic
You may want to see also
Explore related products
History: homemade, commercially available since the 1970s, banned in Turkey since 2022
Dairy-free and soy-free cheese has been around for a while, with the earliest known recipes originating in China over 1000 years ago. These traditional Chinese recipes used fermented tofu to create cheese-like products, which were first mentioned in the 1500s.
In the Western world, the history of dairy-free cheese is much shorter. The quest for non-dairy cheese alternatives in the West began in 1896 when Dr. John Harvey Kellogg, a Seventh-day Adventist, invented Nuttose, a peanut-based product used as a meat and cheese substitute. In the early 20th century, soy began to be used to make vegan cheese-type substances and cream cheese, which are still available today. The first documented maker of commercial soy cheese was Li Yu-ying, who started a "soy dairy" in France around 1910.
The 1970s saw the birth of tofu cheesecake, with one of the first examples debuting in 1971 at the New York macrobiotic restaurant Souen. These cheesecakes were made from soy milk and were also sold in health food stores. It wasn't until the mid-1980s that recognisable cheese alternatives began to emerge with brands like Soyarella, Soya Kaas, and Soymage. These brands represented the latest approach to nondairy cheese production, which incidentally used casein, a milk protein that made many vegans suspicious.
Today, there are dozens of brands and recipes for dairy-free and soy-free cheese, with the majority of vegan cheeses being soy-free. These cheese alternatives are typically made with coconut oil, starches, and flavourings, or with nuts and seeds. However, some brands still use soy, including Mrs. Cheng's Soy Cheese in Hawaii, Veggie Karma in Barcelona, and Cheeze & Thank You in Denver, USA.
In 2022, Turkey implemented a ban on vegan products using terms associated with animal products, including "cheese". This ban has impacted the availability of dairy-free and soy-free cheese alternatives in the country.
Boar's Head Cheddar Cheese: What's in the Mix?
You may want to see also
Availability: sold in supermarkets, natural food stores, online, in the US, Canada, EU, etc
Dairy-free and soy-free cheese is available in a variety of places, including supermarkets, natural food stores, and online shops. In terms of geographical availability, these products can be found in the US, Canada, the EU, and New Zealand.
For instance, in the US, you can find dairy-free and soy-free cheese options at natural food stores like Whole Foods, as well as through online cheesemakers like Cheeze & Thank You, which offers shipping throughout the country. Additionally, some local stores and vegan specialty shops in the US may carry these products.
In Canada, there are reportedly several dairy-free and soy-free cheese brands available throughout the country.
In the EU, regulations restrict the use of the term "cheese" for purely plant-based products. However, you can find dairy-free and soy-free cheese alternatives, such as those produced by the German brand Soyana, which offers products made from nuts and tofu.
In New Zealand, One Love Planet offers a range of dairy-free cheeses, including some organic soy-based options such as chevie and brie.
It's worth noting that the availability of these products may vary over time, and it's always a good idea to check the ingredients and allergen information before purchasing, as recipes and processes can change.
Vegan Cheese: How It's Made and What's Inside
You may want to see also
Frequently asked questions
Dairy-free and soy-free cheese is usually made with coconut oil as the main ingredient, along with starches and a variety of flavourings. Some are made with almonds, sesame, sunflower, cashews, peanuts, or other nuts.
Dairy-free and soy-free cheese alternatives don't taste exactly like cheese, but they have their own deliciousness.
Even when melted, dairy-free and soy-free cheese may retain its original shape. To check if it has melted, gently poke it with a knife or fork.
Dairy-free and soy-free cheese is sold in supermarkets around the world, as well as specialty shops. You can also make your own at home.
